This beautifully flavoured quiche is a wonderful dish for a crowd or a special Sunday morning brunch. I recently served this up to a group at a retreat, and they were SO in love that they have inspired me to share the recipe on the website.You will need a bit of time to caramelize the onions and roast the squash, but the steps in this dish are so worth the time commitment 😉As always, feel free to modify the recipe to suit your taste buds and preferences. You can easily swap out the butternut for a different squash or add sautéed mushrooms and/or sun-dried tomatoes. Keep in mind that because the onions are caramelized, there is a bit of a sweet taste to this quiche, so modifying too much might work against you.

Slice one large onion and place into a large saucepan. Add avocado oil and balsamic vinegar. Cook the onion slices on medium/high, stirring frequently. Once the onions start to get translucent, turn the heat to medium/low and cook until they start to caramelize. This will take roughly 30 minutes.

While the onions are cooking, cut the butternut squash into 1/2″ cubes and place in an 8x8 glass dish, coat with 2 Tbsp coconut oil and season with salt and pepper.

Let the squash and onions cool slightly. Combine the eggs, coconut milk, spinach, dried herbs, butternut squash, and caramelized onions in a large bowl. Mix well then pour back into your 8x8 glass dish still greased from the squash.

Bake for 45-55 minutes, or until the centre of the quiche is set - you can check by simply wiggling the pan slightly to see if the eggs are firm. Serve with parsley, green onions, fresh tomato, and/or sliced avocado.

If you make this recipe, please leave me a comment and tell me how it turned out for you!! I’d love to hear from you 😊